Ingredients

Directions

Bring a large pot of water to the boil and salt generously.

Add the pasta and cook for the time recommended on the packet (10-12 minutes).

Towards the end of the cooking time, place the butter and breadcrumbs (if not japanese style ensure they are coarse) in a heavy frying pan and cook, stirring continuously and watching carefully, until the butter and crumbs turn light brown.

Remove from the heat immediately, because they will continue to cook and darken a little in the residual heat, particularly if the frying pan is cast iron.

Drain the pasta and toss in the butter and crumbs.

Distribute among four warm bowls and, at the last minute before serving, tear the basil leaves into small pieces and scatter on top.

From the farm

From the pantry

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